Recently my father was inspired to make chicken breasts stuffed with Boursin cheese from a recipe he found online. If you are unfamiliar with Boursin cheese, it is essentially an all natural soft cow’s milk cheese dressed up with garlic and herbs.
You can easily make your own herbed cheese with cream cheese and herbs; using something like Boursin saves a step.
We are taking chicken breasts, pounding them thin, stuffing them with Boursin, and basil, and rolling them up tightly. Then coating them with breadcrumbs and Parmesan and baking!
Stuffed Herbed Chicken with Boursin Cheese Recipe
We are using chicken breasts instead of already cut chicken cutlets for this recipe because when we pound the breasts thin, they will spread out sufficiently for us to roll them up.
Ingredients
Ingredients
- 2 skinless, boneless chicken breasts, 1/2-pound each
- Fresh basil leaves (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast
- 2 Tbsp finely chopped toasted walnuts
- 2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature
- 1/3 cup breadcrumbs
- 3 Tbsp grated Parmesan cheese
- 1 egg, beaten well
- Salt
- Pepper
Herbed Cheese
- 2.5 oz cream cheese, softened
- 1 garlic clove, minced
- 3 teaspoons fresh parsley, minced
- 3 teaspoons fresh chives, minced
- A pinch of cayenne
- 1/4 teaspoon freshly cracked black peppercorns
- A pinch salt
Read More: Stuffed Herbed Chicken with Boursin Cheese
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